Self-raising flour
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Self-raising flour has a glycemic index of 85, which classifies it as a high GI food. With a glycemic load of 61 per 100g, it has a significant impact on blood sugar.
Compared to other grains, Self-raising flour ranks among the highest in glycemic index.
Self-raising flour may cause rapid blood sugar spikes and is best consumed in small portions.
Logi Score: 4/10
Why this score?
Processing Level
Nutrition Facts (per 100g)
| Calories | 355 kcal |
| Carbohydrates | 72g |
| Sugars (Total) | 1g |
| Natural | 1.0g |
| Added | 0g |
| Fiber | 2.5g |
| Soluble | 0.8g |
| Insoluble | 1.8g |
| Protein | 9g |
| Fat | 1.2g |
| Saturated | 0.2g |
| Unsaturated | 1g |
| Sodium | 600mg |
Frequently Asked Questions
What is the glycemic index of Self-raising flour?
Self-raising flour has a glycemic index of 85, which classifies it as a high GI food. With a glycemic load of 61 per 100g, it has a significant impact on blood sugar.
Is Self-raising flour good for people with insulin resistance?
Self-raising flour has a high glycemic index (85), which means it causes rapid blood sugar spikes. People with insulin resistance should limit their intake or combine it with low-GI foods.
How does Self-raising flour affect blood sugar?
Self-raising flour has a glycemic load of 61 per 100g, which indicates a significant impact on blood sugar levels. The glycemic load accounts for both the quality and quantity of carbohydrates.
Logi · Manage Insulin Resistance
Lower your blood sugar through smarter food choices
Logi scans your meals, calculates glycemic load in real time, and shows you exactly how each ingredient affects your blood sugar — so you can eat better without guessing.
Start for free →